Egg Mac'n Cheese Salad

Canadiana Eggs Benedict


2 cups (500 mL) elbow pasta
3 Tbsp (45 mL) cider vinegar
½ cup (125 mL) sweet green pepper, chopped
1 stalk celery, chopped
⅓ cup (75 mL) red onion, chopped
½ cup (125 mL) low-fat or regular mayonnaise
½ cup (125 mL) low-fat plain yogurt
3 Tbsp (45 mL) honey mustard
Salt and pepper, to taste
3 large hard-cooked eggs, coarsely chopped
1 cup (250 mL) old or extra-old cheddar cheese, shredded
1 cup (250 mL) grape tomatoes, halved

Cooking Instructions

1. Cook pasta according to package directions. Drain and rinse under cold running water and drain again. Place in large bowl and toss with cider vinegar. Set aside for about 10 to 15 minutes.

2. Add green pepper, celery and red onion. In small bowl, combine mayonnaise, yogurt, mustard, salt and pepper. Add to pasta mixture and toss to coat. Gently stir in eggs, cheese and tomatoes. Cover and refrigerate until ready to serve, for up to 8 hours.

3. Tip: The dressing of ½ mayonnaise and ½ yogurt, reduces calories as well as adding a tang to the salad, but can easily be made with all mayonnaise.

4. Tip: Omit cheese for a variation.

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